Adam G. Field – Cultivating Cultures with Pottery
Born and raised in Colorado, Adam earned his BA in art from Fort Lewis College. For two years, he immersed himself in the culturally rich art scene of the San Francisco Bay Area, where he began his full time studio practice. From there, he relocated to Maui, where he established a thriving studio business. He spent most of 2008 in Icheon, South Korea, studying traditional Korean pottery making techniques under 6th generation Onggi master Kim Ill Maan. After maintaining his studio in Durango, CO for 5 years, Adam moved to Helena, MT in 2013 where he was a long-term resident artist at the Archie Bray Foundation for Ceramic Arts. Field has recently created work for renowned chefs and restaurants including David Chang’s Majordomo restaurant, Adam Perry Lang’s APL restaurant, and Roy Choi’s Best Friend restaurant. Adam is now a full time studio potter in Helena, MT. His Works are included in private collections and kitchen cabinets internationally.
Helena, MT
United States
Website: http://www.AdamFieldPottery.com
Social Media: https://www.instagram.com/adamfieldpottery/?hl=en
Workshop 1: Cultivating Cultures for Change: A potter and a fermentation expert walk into a permaculture conference… (Successfully Occurred at GERC2019)
Before Tupperware and refrigeration there were handmade clay storage and fermentation vessels, salt, microbes, and plenty of time. In the last century people moved away from the land and into cities. Mass produced plastic containers, factory food, and new technologies replaced traditions of food preservation and fermentation. After the dust settled we find ourselves paying the price of these new materials and methods with our planet’s and our own health is in crisis. The recently released Lancet report stated repairing the food system is the number one way we can repair the planet. We all eat and how we choose to eat, source, prepare, grow, preserve and store our food matters. The fermentation movement is gaining momentum from the top restaurants to small scale family kitchens and once again there is the real potential for it to become a regular household practice throughout the world.
Kirsten K. Shockey and Adam Field led a conversation fermentation and a regentive future. Adam will give a presentation on his 2008 apprenticeship with Korean Onggi (fermentation vessel) master potter Kim Ill Maan as well as more recent projects making fermentation vessels for restaurants and celebrity chefs. He discussed the role that traditional Korean fermentation vessels play in providing a non-toxic, reusable container for healthy ferments. Kirsten presented an overview of traditional and not so traditional fermentation techniques and the role fermentation can play in systemic repair from our guts and our happiness to that of our planet.
